Peaches are one of the best end-of-summer treats. Although you can get them all year round, there is something special about locally grown peaches – they’re just better. End-of-summer desserts often include local peaches, and a favorite is this Fresh Peach Pudding Cake, which is an extra moist cake paired with sweet, fresh peaches. It’s easy to put together, and no mixer is required to whisk the cake batter together. The finished product has a crisp sugar layer that elevates this cake to fabulous.

If you have blueberries, blackberries, or raspberries, you can add a handful for color and extra flavor. Almost any fresh fruit works in this pudding cake, so you can experiment with your favorites.

8 Servings

3 to 4 cups peeled, pitted, and sliced fresh peaches

Cake Batter
3/4 cup sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons softened butter
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Topping
1 cup sugar
1 tablespoon cornstarch

2/3 cup boiling water

1. Preheat oven to 375º.
2. Spread the peaches evenly on the bottom of a 7" x 11" glass baking dish or 9" x 9" glass baking dish.
3. Cake Batter: Whisk together the 3/4 cup sugar, flour, salt, and baking powder.
4. Whisk in the butter, milk, and extracts; continue whisking until smooth and spread over the peaches.
5. Mix the topping ingredients (1 cup sugar and 1 tablespoon cornstarch) and sprinkle over the cake batter.
6. Pour the boiling water over all.
7. Bake about 45 minutes or until the top has formed a crisp topping. Serve warm or room temperature plain or with whipped cream or ice cream.

Amount Per Serving
Calories 318 Calories from Fat 48
Percent Total Calories From: Fat 15% Protein 4% Carb. 81%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 245 mg
Total Carbohydrate 65 g
Dietary Fiber 0 g
Sugars 44 g
Protein 3 g

Vitamin A 11% Vitamin C 7% Calcium 0% Iron 2%